home Chimneys How to make a cocoa biscuit. How can you diversify the standard recipe

How to make a cocoa biscuit. How can you diversify the standard recipe

Good evening, yesterday we celebrated my grandmother's anniversary, my mother baked a simple chocolate cake. I found the recipe on your video channel, and on the site - a full explanation. For the convenience of my mother, I printed it out on a printer. It turned out to be a very tasty cake, although it took a lot of time to prepare. Mom strictly adhered to the recipe in cooking, poured it with chocolate icing and decorated it with buttercream flowers with the signature “For our beloved”. There is a minus - we regretted that we made only one simple chocolate cake, as it was the center of attention on the table, each guest got a piece and everyone was delighted with the delicate taste and chocolate aroma of the cake. Thank you from my grandmother.
What could be tastier than chocolate, this noble taste with bitterness is appreciated not only by true gourmets, but also by ordinary sweet tooth. Everyone who writes recipes for simple chocolate cakes is a little tricky. There can be no cake, the main ingredient of which is chocolate, simple. All cooking processes should be so scrupulous, because the dough can be filled with cocoa powder and lose the airiness of the chocolate biscuit, the cream can be beaten and the creamy mass will exfoliate, and the chocolate icing can not be boiled or boiled and the ganache on the cake will be liquid. Therefore, carefully read simple recipes for chocolate cakes, and approach their preparation with caution. Dear Emma Isaakovna, I think, thanks to you, chocolate lovers will pay tribute to their mothers and grandmothers, and they, in turn, will be grateful for your advice and recommendations.
Hello Emma and Daniella. The recipe for a simple chocolate cake made from biscuit dough turned out to be very versatile. I have baked it many times already, I try to change the cream, depending on the cream layer, sometimes there is no need to soak the cakes. I really like the custard, it perfectly sets off the taste of chocolate cakes and complements them. The cake is soft and moist. Thanks for this recipe.
Good afternoon, dear grandmother Emma and Danielle. Thanks to you, I have replenished my piggy bank of recipes for holiday desserts and everyday sweets. I love baking, I pay a lot of attention to decorating cakes and pastries. Chocolate cakes occupy a special place of my predilection. I have not been interested in simple recipes for a long time, because I think that I have moved to a new level in my confectionery skills and I want to learn modern and more complex techniques for decorating and decorating desserts. I learn from Daniella, I peep what tools she uses, how skillfully she handles creams and icing, how chocolate decor elements are born from her hands. I watch videos, write down something and emphasize new things for myself. Since, I think that the same cake, but decorated differently, will even have a different taste. Danielle, thank you for sharing your skills, I admire your sweet masterpieces and always look forward to something interesting.
Video cooking, I walked through your site and was surprised that I have never seen so many pastries and sweets for every taste in one place. Perhaps I saw it, but it’s so family-like and so nice - only with you. I'm sure you take not only recipes, but also charisma. Pleasant and wise Emma, beautiful and elegant Daniella, Leonid is masculinely serious, but at the same time such a direct person. Your family exudes warmth and kindness. Do not blame me, I think all your admirers will agree with me. I don’t know how to cook at all, this business lies on the fragile female shoulders of my wife, but I took note of your chocolate cake, a simple recipe - the wife should cope, and I and my grandchildren, I have no doubt, we will highly appreciate the result. With uv. Michael.

I just love chocolate cakes, I have tried all your easy chocolate cake recipes. I don’t know how to decorate, I try to mostly pour icing on the cake or sprinkle with almond petals or coconut flakes. The other day I decided to try my hand at the author's recipe - Daniella's Chocolate Cake, I even made curls. Oooh, I'm just crazy about this amount of chocolate, and the nutty aftertaste in the cakes with the most delicate chocolate mousse cannot be described in words. At the moment, this chic chocolate cake, although not simple, is in the first place for me. I will repeat more than once. Thanks for your chocolates.

A simple chocolate biscuit is always fluffy, moist and very porous. It prepares easily and quickly. Soda is poured into sour kefir. Liquid components are mixed with loose ones, hissed kefir is added and everything is baked at 200 degrees for 40 minutes. And you don’t have to worry if the eggs are well beaten or not, as in the classic version. come out tall and airy.

The whole secret is in the correct sequence of actions and knowledge of the nuances. We will tell you about everything and in detail today in the comments and with a photo.

The subtleties of the recipe for a simple chocolate biscuit

Only the highest grade flour must be sifted. This procedure eliminates possible debris and saturates the mass with air.
Soda is used, which is poured into kefir or sour cream, yogurt or bifitat. The product to start the carbon dioxide formation reaction in the liquid base must be sour and old. Cooking with it a very tasty and simple chocolate biscuit will be a successful preparation for assembly or cakes. Yes, and there will be where to dispose of expired kefir / sour cream / yogurt.

Attention

It is not necessary to replace soda with baking powder, so as not to lose the splendor of the cake.
It is impossible to extinguish soda with vinegar. In the process of these grandmother's manipulations, all carbon dioxide evaporates before it gets into the dough.

All components must be at room temperature.
Store-bought eggs are less fatty. They do not need to be beaten with a mixer, dividing into proteins and yolks. They are introduced by whisking together with sugar with a whisk or mixer. Can be doubled in size. But this is not essential.
Cocoa must be sifted so that there are no lumps in a simple chocolate biscuit for the cake.
If desired, instead of cocoa, you can add chocolate melted in a water bath (100 g per serving). It will turn out a richer taste - ideal for chocoholics.
The amount of sugar can be adjusted to your taste, but for the first time it is better to do it strictly according to the recipe.

Preparing a mold for a fluffy and simple chocolate sponge cake

Optimally - detachable form with a special coating. Diameter - up to 25 cm. The larger the diameter, the thinner the cake will come out. To get a tall biscuit in a wide form, you need to at least double the amount of ingredients.

Grease a baking dish with vegetable oil. If you want to use butter, then you need to dust the bottom and sides with flour. This method of preparing the form is called a French shirt.

Delicious and easy chocolate biscuit recipe with step by step photos

Our cake on kefir with cocoa. Alternatively, sour cream, yogurt or bifitat are suitable. The main condition is that fermented milk products should not be the first freshness, as sour as possible. The biscuit then comes out megaporous and tall. And it always turns out for everyone, even in the absence of experience.

I will say that I tested a lot of recipes for chocolate biscuits from the Internet, from friends and acquaintances, from cookbooks, and I got the most favorite recipe based on a lot of practice and my own taste preferences. This biscuit is almost perfect. It is light, porous, not dry, has an excellent taste and pleasant texture. All my friends love him. I bake it often. He is especially good in cakes.

I baked this portion of a delicate chocolate biscuit for cakes in a mold of 25 cm in diameter. If you use a shape with a smaller diameter, then the height will be greater. If you decide to bake in the form of 20 cm, then you can even cut it into 4 cakes.

So let's get everything ready. Immediately put the kettle on to boil.

Crack the eggs and place in the bowl of a mixer, add salt on the tip of a knife (not necessary, but I add to make the eggs beat faster). Whisk the eggs for about 4 minutes. They should increase in volume by 4 times.

Add sugar in three additions. Add each next portion when the previous one dissolves.

While eggs are beating, sift flour with cocoa and baking powder.

Instant coffee pour 2 tablespoons of boiling water and stir.

When the eggs are beaten with sugar, mix in the flour in two steps. We do not use the mixer at this stage. Fold in the flour with a spatula.

Pour in vegetable oil, two tablespoons of boiling water and coffee. We mix.

Put the dough into a mold lined with baking paper and bake at a temperature of 170 degrees for 40-45 minutes. The smaller the diameter of the mold, the longer the baking time. Focus on your oven.

Check the readiness of the biscuit with a splinter. Cool the delicate chocolate biscuit for cakes in the form, and then remove.

Since I used a 25 cm mold, I cut the biscuit into 2 cakes.

From two biscuits, I collected such a cake. Three cakes went to the basket, and one to the head of the dog.

Bon appetit and good mood.

It is easy to turn a biscuit with cocoa into a cake by cutting it into 2-3 cakes and smearing it with your favorite cream. But in order for the result to really please you, be sure to bake the biscuit in advance, preferably in the evening, so that it has time to “rest”, then the cakes will be softer and juicier, and will not crumble much.

From the indicated amount of ingredients, you will get a cake with a diameter of 20 cm. It is easy to divide it into 3 cakes about 1.5 cm thick. You can use any cream for the layer that you like, I prepared with chocolate cream. And do not forget to grease the cakes with impregnation before applying the cream, then they will be even juicier and will not absorb excess cream.

Total cooking time: 40 minutes
Cooking time: 30 minutes
Output: form 20 cm

Ingredients

chicken eggs - 4 pcs.
sugar - 150 g
wheat flour - 115 g
cocoa powder - 25 g
butter - 40 g
salt - 1 chip.

Cooking

All ingredients for the preparation of biscuit dough must be warmed up to a comfortable room temperature. Therefore, do not forget to get eggs from the refrigerator in advance - at least 1-2 hours in advance. Turn on the oven to warm up. Sift flour and cocoa powder through a fine sieve, mix, set aside. Separate the whites and yolks - very carefully so that not a drop of the yolk gets into the protein mass, otherwise it will not beat well.

Mix 4 egg yolks (65 g) with half the sugar (75 g) in a deep bowl. Beat thoroughly with a whisk so that the mass brightens and all the grains of sugar dissolve.

Separately, beat 4 egg whites (150 g) with a pinch of salt in a bowl until the mixture turns grayish in color and starts to form small bubbles. Then pour the remaining sugar (75 g) in a thin stream, whisking all the time with a mixer. The protein mass should turn white, become more fluffy and form dense peaks that will be held on the whisks of the mixer.

Gently, using a spatula (not a mixer!), Combine the whipped egg whites with the yolks. Stir with movements from the bottom up, slightly so that the proteins retain airiness.

Add flour mixed with cocoa powder. Mix quickly (about 15 seconds) so that air bubbles do not escape from the dough and collapse.

At the very end, pour in 40 g of melted butter - it should be warm, but not hot (you can melt it in a microwave or in a water bath). Stir again with a spatula until smooth.

Carefully pour the biscuit dough into a baking dish. The optimal diameter is 20 cm. It is also advisable to prepare the form in advance: put parchment on the bottom, grease with a small amount of vegetable oil and dust with flour. Spread the dough with a spatula so that it lays in an even layer.

By this time, the oven should already be preheated to 180-190 degrees. Place the mold on the middle rack and bake the cake for 30-40 minutes. Readiness, as usual, is determined by a skewer, it should come out dry. Important! Do not open the oven door for the first 30 minutes so that the biscuit does not settle!

Cool the finished biscuit on a wire rack. As soon as it has completely cooled down, wrap it in clean parchment paper or cling film, then refrigerate for at least 2-3 hours, and even better overnight - after standing, the biscuit will get stronger, and the moisture inside it will be distributed evenly, it will be more juicy .

Cut the cooled biscuit with cocoa into 2-3 cakes, soak in syrup with cognac, dessert wine or juice, then grease each with cream, stack on top of each other.

Cover the cake with icing, leave in the refrigerator for a couple of hours to soak and completely solidify. Happy tea!

Hello my dear friends and comrades!

You often ask me about a chocolate biscuit and ask me to advise which one is best suited for a particular cake.

I did a little marketing research on the expanses of our Internet and found out that there are not so many worthwhile chocolate biscuit recipes.

With this thought, I decided to collect for you in this article three of their most successful chocolate biscuits, which differ not only in taste and color, but also in texture, and, of course, in the method of preparation.

I can't even tell which of these biscuits I like more. They are so different that you should try ALL of them, #sorry:)

Biscuit No. 1. With chocolate.

Many of you are already familiar with this recipe. This biscuit is the oldest and most well-worn chocolate biscuit. I often recommend it to you. She baked it again just 2 days ago. It is so rich in itself that it does not require, unlike vanilla, a lot of "additional materials". Here, for the last cake, I simply soaked it in syrup and layered it with mascarpone cream. It turned out simply brilliant.

Now his recipe will be here.

We will need:

dark chocolate, 55-60% - 140 gr.
butter - 75 gr.
eggs - 6 pcs.
sugar - 180 gr.
flour - 100 gr.
starch - 50 gr.
baking powder - 16 gr.

Cooking:

Biscuit number 2. On boiling water

Thanks to the addition of coffee, this type of chocolate biscuit is very rich in taste and color, but at the same time incredibly tender.

Ingredients:

cocoa powder - 85 gr.
flour - 200 gr.
sugar - 225 gr.
soft brown sugar - 200 gr.
baking powder - 1 ½ tsp
soda - 1 ½ tsp
salt - ¾ tsp
eggs, large - 2 pcs.
kefir - 235 ml
sunflower oil - 120 ml
vanilla extract - 2 tsp
boiling water - 235 ml
instant coffee - 1 tsp

Cooking:

We heat the oven to 180ºС. We grease the form with a diameter of 23-24 cm with oil, cover the bottom with parchment and grease again with oil.
Put all the dry ingredients (except coffee) into the mixer bowl: cocoa, flour, sugar, baking powder, soda and salt. Mix at low speed mixer for 2 minutes.
Pour instant coffee with boiling water and stir until dissolved.
Then we introduce all the remaining liquid ingredients (along with hot coffee), and mix for another 3 minutes until a homogeneous mass is formed.
Pour the batter into the mold and bake for 60 minutes or until dry on the skewer.
We cool the finished biscuit for 5 minutes in the form, after which we turn it over onto a wire rack, remove the paper and leave it to cool completely.
After the biscuit has cooled, cut off the dried top from it.